Partial Characterization of Aspergillus oryzae Cell Wall Fraction-Bound Enzyme Related to Immobilized Biocatalyst

スポンサーリンク

概要

• 論文の詳細を見る

• Partial characterization and localization of cell wall fraction-bound enzyme (CWE) in Aspergillus oryzae IAM 2640,were investigated. Multiple enzymes such as acid proteinase (APase), acid carboxypeptidase (ACPase) and glutaminase needed for protein digestion were boud on the cell wall fraction. CWEs were found to be tightly and hydrophobically associated with cell wall through the membranes. The optimal pH of the APase and ACPase as CWE was 2.3 and 3.0,respectively. The optimal temperature of APase and ACPase was about 50℃. These proteases were stable over a wide range of pH and high temperature. Considering that these enzymes (CWEs) are localized under similar conditions to native state in cell, the potential of effective protein digestion using a bioreactor is suggested.

• 公益社団法人日本生物工学会の論文
• 1991-09-25

著者

• Yamauchi F

  Tohoku Univ. Sendai‐shi

• Yamauchi Fumio

  Division Of Nephrology And Metabolism Department Of Internal Medicine Tokai University School Of Med

• Yamauchi F

  Department Of Food Chemistry Faculty Of Agriculture Tohoku University

• Yamauchi Fumio

  Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University

• Yamagishi Takao

  Water Pollution Control Department National Research Institute For Pollution And Resources Ministry

• Choi Myeong-rak

  Department Of Food Chemistry Faculty Of Agriculture Tohoku University

• Sato N

  Kogakuin Univ. Tokyo Jpn

• Sato Norifumi

  Department Of Physics Tokai University

• YAMAGISHI TATSUNORI

  Department of Food Chemistry, Faculty of Agriculture, Tohoku University

• Yamagishi T

  Department Of Food Chemistry Faculty Of Agriculture Tohoku University

• Yamagishi Tatsunori

  Department Of Chemical And Biological Engineering:department Of Food Chemistry Factulty Of Agricultu

関連論文

• Refractory Hemolytic Uremic Syndrome Improved by Plasmapheresis Using Cryosupernatant Fraction as a Replacement Fluid: A Case Report
• Wegener's Granulomatosis with Relapsed Bleeding of Gastric Ulcers : A Case Report
• Nephrotic Syndrome Associated with Subacute Bacterial Endocarditis (SBE) : A Case Report
• CD4 Subsets in IgA Nephropathy
• In Vivo Antibody Response to Mucosal (NASAL) and Subcutaneous Stimulation of Influenza Virus in Patients with IgA Nephropathy
• 高速度撮影によるレーザー切断現象の研究
• Inheritance of "Group A Saponin" in Soybean Seed(Analytical Chemistry)
• Structural Analyses on Aggregates of Graft Copolypeptides Containing Tryptophan in Aqueous Media and Efficiency of Drug Release
• Preparation of a Photoactivatable Fluorescent Derivative of Lactose and Its Application to Photoaffinity Labeling of a Conger Eel Lectin
• Nucleotide and Nucleoside Supplementation May Morphologically Promote the Differentiation of Human Caco-2 Cells
• In Vitro and In Vivo Effects of Exogenous Nucleotides on the Proliferation and Maturation of Intestinal Epithelial Cells
• Effects of Dietary Nucleotides on Lipid Metabolism and Learning Ability of Rats
• STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
• STUDIES ON THE PAPER CHROMATOGRAPHY OF GLUCOSE POLYMERS (I) Correlation of the Colour Reaction with the Chemical Structure (II) Correlation of the Rf Value with the Chemical Structure
• Simultaneous Organic Carbon Renoval-Nitrification by an Activated Sludge Process with Cross-Flow Filtration
• Effective Digestion of Casein with Agar Gel-Entrapped Cell Wall Fraction-Bound Enzymes of Aspergillus oryzae as Immobilized Proteases
• Partial Characterization of Aspergillus oryzae Cell Wall Fraction-Bound Enzyme Related to Immobilized Biocatalyst
• Enzyme Immobilization on Glycosylated Edible Proteins(Food & Nutrition)
• Enzyme Immobilization by the Formation of Enzyme Coating on Small Pore-size Ion-Exchangers(Biological Chemistry)
• Relationship between the Limited Proteolysis of Glycinin and Its Conformation(Food & Nutrition)
• Localization and Partial Characterization of Acid Proteinase Bound on Aspergillus oryzae Cell Wall Fraction on Media Compositions
• STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
• STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
• Fibre Formation in Mozzarella Cheese : Fibre Formation in Mozzarella-type Cheese as Influenced by pH and by Fat and Calcium
• Isolation and Electrophoretic Analysis of Heat-induced Products of Mixed Soybean 7S and 11S Globulins
• On the Role of Disulfide Bonds in Polymerization of Soybean 7S Globulin during Storage
• Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
• Determination of Sulfhydryl and Disulfide Contents of Soybean 11S Globulin and Their Change by Lyophilization
• Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide
• Relationship between the Properties of Emulsion Systems Stabilized by Soy Protein Digests and the Protein Conformation
• Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
• Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
• Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
• Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
• Effects of Lipids on the Rheological Properties of Aqueous Soybean Protein Dispersions
• Analysis of the State of Aromatic Amino Acid Residues in Heated Soybean 7S Globulin by Absorption Derivative Spectrophotometry and Spectrofluorimetry
• Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
• Rheological Behavior of Soybean Protein-Lipid-Water Gel, from a Small Distortion to Rupture
• Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems

もっと見る 閉じる

スポンサーリンク